This salad is ideal to serve with a Sunday afternoon barbecue - and is ready in no time! A refreshing flavour and cooling thanks to the cucumber! Make sure the mango and cucumber are well-chilled.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Tip: Make your own dressing by blending 4 tablespoons extra virgin olive oil, 1 tablespoon white balsamic vinegar, 1 tsp mustard and 1 tsp of liquid honey.
